The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Searching for Scalini

Franko's picture
Franko

Searching for Scalini

When I was a kid I had a friend who's parents had emigrated from Italy to Canada and found their way out to the West coast , settling in our neighbourhood in Vancouver, B.C. The mom, Momma Noni, used to make this simple but amazing pastry that was called scalini if I remember correctly. It was a strip of a flaky dough that had a honey glaze of some kind and flavoured with ...lemon ??  I'm not sure , it was back in the 60's and there's been a lot of road in between then and now, but I'm wondering if any of our members have ever heard of it . I know I could Google it but I'd rather hear from anyone on TFL if they know anything about it ..and maybe even a recipe.

Thanks,

Franko

Caperchick's picture
Caperchick

Hello Franko:

Do you remember if this treat you so fondly remember was fried? I have a recipe for Cenci that may be similar.  It is a recipe from Elizabeth David's " A Book of Mediterrainean Cooking".  Though E. David used sugar in her recipe, perhaps your Italian Baker brushed the cookies with honey.  Do you know what part of Italy your friends were from?  That may narrow the search for you as your cookies may be a regional treat!

Cenci

  1. 1/2 LB of flour
  2. 1 oz. butter
  3. 1 oz. cator sugar
  4. 2 eggs
  5. A few drops of cognac
  6. Pinch of Salt
  7. Grated Lemon Peel

"Make a rather stiff paste with all the ingredients.  Work it well with the hands and then leave it to rest for a little, wrapped in a floured cloth.  Take a small piece at a time, and roll out very thinly, like paper.  Cut into shapes--bows, crescents, plaits, or diamonds, etc.  Make an incision in each biscuit with a knife.  Dip them into a pan of hot fat, turn immediately and then take them out.  When they are cool, sprinkle them with castor sugar. 

This quantity makes a very large number.  Half quantities would be enough for 6 people."

Regards from another Canuk...............Lyn from Cape Breton NS

 

Franko's picture
Franko

Hi Lyn,

It seems to me that they may have been fried but it's just too long ago to remember exactly. I've no idea what region of Italy the Noni family was from unfortunately, but this recipe you've so kindly sent is a really good starting point . Later this week I'll try it out and let you know how it compares to what I remember of Mrs. Noni's . Thanks very much for sending this to me Lyn, much appreciated. How's your summer been back East this year?

Franko

Caperchick's picture
Caperchick

Hello Franko:

We are having a fantastic summer in Cape Breton.  Hot days and it seems to only rain at night, who could ask for anything more!

I know what you are going through remembering and searching for a recipe from your childhood.  I searched for years for the recipe for a Greek custard phyllo dessert that I used to have with a lovely Greek family I babysat for many moons ago.  I found it and it lives up to my expectations and remembrances.  YUM...!!!..Gelatoboureko.......I'm sure the spelling is wrong but it's my favourite dessert.  Must make it this week!!!

I'm sure there are lots of Italian Bakers on this site who will help you out and hopefully you'll find the exact recipe you're searching for.  I'll keep looking in my many cookbooks but it may take some time.

Regards..................Lyn

alabubba's picture
alabubba
Caperchick's picture
Caperchick

 

Dear Alabubba:

Ευχαριστώ (Thank you) for the spelling lesson! No matter how you spell it, this dessert is divine!

My Greek Recipe spells it without the first "k".

Regards,.......................Lyn

midwest baker's picture
midwest baker


Scalidi

11 egg yolks
1 whole egg
2 Tbsp. Sugar
2 Tbsp. Melted butter, cooled
1 Tbsp. Vanilla flavoring
1 tsp. Baking powder
pinch salt
flour

Have eggs at room temperature. Beat yolks and whole egg in electric mixer
until thick and lemon colored (about 25 minutes). Add sugar slowly, salt
and anise when eggs have beaten about 15 minutes. When eggs are done, add
cooled butter. Mix baking powder with a little flour, add to egg mixture.
Continue adding flour a little at a time until you form a medium-firm
dough. Knead till smooth and elastic and forms blisters on surface. Oil
surface of dough, cover and let rest for 1/2 hour. Roll into pencil or
rope-like shapes. Cut into about 6 inch pieces and tie in loose knot or
pretzel-like shape. Fry in deep fat til golden brown. When cool, dip
individually into boiling honey to glaze.

Franko's picture
Franko

Thanks for sending this recipe. It looks like it may be the one although I think I'd substitute lemon for the anise flavour. The boiled honey glaze sounds right on the mark from what I remember of them. I'll give it a try.

All the best,

Franko